Tabouleh; 7 March 2008

Tabouleh

Ingredients

1/2 cup burghul wheat

water

3 cups chopped parsley, flat leaf if possible

1/4 cup of spring onions

1/4 cup of olive oil

1/4 cup of fresh mint

2 tablespoons of lemon juice

3 tablespoons of extra virgin olive oil

1 teaspoon salt

1/2 teaspoon cracked black pepper

2 peeled and deseeded plum tomatoes

1/4 cup of lemon juice with 1/2 teaspoon of salt

Instructions

Cover burghul with cold water and leave for 40 minutes. Drain in a sieve and squeeze until dry. Chop up parsley, mint, spring onions and tomatoes. Mix with the burghul in a large bowl. Mix olive oil with the two tablespoons of lemon, add to the salad season with salt and pepper. Chill for 1 hour in the fridge. Mix the lemon juice with the salt, put it in a jug and add according to taste.